This Dutch and Belgian dish is a delicious winter-vegetable accompaniment to a roast; it is especially good with turkey.
2 cups (1 pound) chestnuts
1 1/2 pounds brussels sprouts
1 tablespoon chicken fat
salt and black pepper
1. To cook the chestnuts, slit their skins with a paring knife and boil them in water to cover for 15 minutes. Remove a few at a time and when they are cool enough, peel off the skins with a sharp knife.
2. Put the peeled chestnuts in a saucepan with salted water to cover. Bring to a boil and continue to boil for 30 minutes or until tender. Drain chestnuts, reserving the water for soup.
3. Trim the brussels sprouts and cut a cross in the base of each to enable them to cook evenly. Bring a saucepan of salted water to a boil over high heat and add the brussels sprouts. Cook the brussels sprouts for 15 minutes or until tender.
4. Drain brussels sprouts and mix with chestnuts. Add the chicken fat and season with pepper. Serve hot.
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